Job Vacancies in the Hospitality Industry - Management Alternatives Ltd

Code:        RP/OM/100

Department:   Operations

Reports To:   Managing Director

SUMMARY
The hotel Operations Manager working under the supervision of the Managing Director is responsible for overseeing the operations of the different departments in the hotel. The Operations Manager oversees the front desk, housekeeping and food service personnel and the day-to-day tasks of employees in those departments.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Include the following. Other duties may be assigned.

• Responsible for overall planning, design, monitoring and control of operation of the hotel’s services and units.
• Developing, supervising and evaluating service standards for all units of the hotel operations
• Preparing and implementing working budgets
• Marketing and constantly developing best ways to publicize the services of the hotel through all platforms.
• Working with staff and vendors to maintain the structural integrity of the hotel facilities through planned supervision and maintenance
• Planning, maintaining and supervision of a comprehensive quality assurance system.
• Materials management and inventory control, as evidenced by competent overall logistics planning and execution throughout hotel operations.
• Defining Health and Safety standards and implementing corresponding Health and Safety policy, procedures and regulations in order to ensure that standards are met at all times.
• Managing and promoting employee performance and attending to staff training issues in close coordination with the human resources personnel.
• Project management. Taking responsibility and overseeing other possibly upcoming projects / improvements regardless of their scope or scale, on time and to the desired standard, as specified by the Hotel Managing Director
•  Security operations planning, preparation, management and control.
• Other duties assigned

SUPERVISORY RESPONSIBILITIES
Supervision of the heads of all units of the hotel

QUALIFICATIONS

• Knowledge, skill, and/or ability required.
• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required
• Excellent interpersonal and communication skills
• Excellent leadership skills
• Excellent IT skills
• Ability to work as part of a team while also using his/her own initiative
• Excellent customer service skills and friendly personality
• Ability to work under pressure
• Considerable knowledge of PC operations and software (Word processing and spreadsheet) are required. Good typing skills are also required

EDUCATION and/or EXPERIENCE

• First Degree (BSC/HND)
• At least 6 years work experience in the industry
• Must have experience with all aspects of hotel management

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Department:         Operations
Code:               RP/FDO/104
Reports To:          Operations Manager (OM)

SUMMARY
Under the supervision of the Operations Manager the Receptionist will be totally responsible receiving guests and assigning rooms to them.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Include the following. Other duties may be assigned.

• Welcome guests during check-in and giving a polite farewell to guests while checkout.
• Handling guest complaints and concerns in an efficient and timely manner.
• Detailed information regarding arrivals and room requirements.
• Have up to date information on daily room occupancy
• Allocate rooms to all arriving guests.
• Maintain up-to date information on room rates, current promotions, offers and packages
• Prepare and maintain all guest portfolios in order to advice for frequent guest rewards
• Co-ordinate with housekeeping for cleaning and clearing of rooms.
• Collect and document Guest feedback from time to time.
• Perform basic cashier activities as and when required.
• Maintain mini stall for guest requests
• Ensure that all check-ins and check-outs are handled smoothly without

QUALIFICATIONS Knowledge, skill, and/or ability required.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required

• High hygienic standards
• Excellent customer service skills and friendly personality
• Ability to work under pressure
• Able to work morning, evening, weekend, holiday, and overnight shifts
• Should be able to handle all guests without bias or prejudice.
• Consciously and continuously strive to better his/ her skills and increase his/ her knowledge.
• Good command of the English language is essential, both written and verbal
• Must possess strong organization time management skills, attention to detail.
• Must be guest service focused and a team player.
• Ability to relate well to Hotel guests and employees.
• Must also be able to work shifts - days, evenings, weekends and holidays.
• Excellent interpersonal and communication skills

EDUCATION and/or EXPERIENCE

• Minimum qualification of ND or NCE
• At least 2 years work experience

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Code:                    RP/HC/102

Department:         Food and beverages

Reports To:          Operations Manager (OM)

SUMMARY
Under the supervision of the Operations Manager the Chef will be totally responsible to direct the preparation, seasoning, and cooking of all foods in the hotel.

ESSENTIAL DUTIES AND RESPONSIBILITIES Include the following. Other duties may be assigned.

• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Responsible for preparing, cooking, garnishing, and presentation of food.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Liaise with the operations manager to discuss menus for special occasions such as weddings, parties, and banquets.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Supervise and coordinate activities of kitchen assistant and sales person in the restaurant
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Check the quantity and quality of received products from vendors.
• Record production and operational data on specified forms.
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments

SUPERVISORY RESPONSIBILITIES
Supervision of kitchen assistant and restaurant sales person

QUALIFICATIONSKnowledge, skill, and/or ability required.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required

• Excellent interpersonal and communication skills
• High hygienic standards
• Ability to work as part of a team while also using his/her own initiative
• Excellent customer service skills and friendly personality
• Ability to work under pressure
• Considerable knowledge of how to prepare most Nigerian dishes
• Ability to prepare intercontinental dishes will be an added advantage

EDUCATION and/or EXPERIENCE

• Minimum qualification of ND or NCE
• At least 2 years work experience

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Code:                    RP/LO/105

Department:         Operations

Reports To:          Operations Manager (OM)

POSITION SUMMARY: The Housekeepers working under the supervision of the operations manager will be responsible for the complete cleanliness of the rooms and beddings as well as manage the laundry room

Duties and Responsibilities:

• Cleaning of hotel rooms, furniture & appliances within
• Settling in of guests ensuring that guests’ room upkeep requests are met.
• Ensuring the washing of hotel linen and guest clothing as per standard
• Maintenance and upkeep of all laundry equipment.
• Working with the Engineering Department for routine maintenance of the laundry equipment.
• Preparing Laundry unit budget.
• Marketing the laundry services of the hotel
• Develop new methods for increasing laundry efficiency.
• Record and monitor laundry cost.

QUALIFICATIONS  Knowledge, skill, and/or ability required.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required

• Excellent interpersonal and communication skills
• Exceptional level of personal hygiene
• Ability to work as part of a team while also using his/her own initiative
• Excellent customer service skills and friendly personality
• Ability to work under pressure

EDUCATION and/or EXPERIENCE
Secondary School Certificate and experience in a similar position. Basic knowledge of fabrics will be an advantage

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Code:        RP/SP/103

Department:         Food & Beverages

Reports To:          Operations Manager (OM)

SUMMARY
Under the supervision the Operations Manager, the Waiters will oversee the sales of food and drinks to customers in the restaurant and bar as well as room service

ESSENTIAL DUTIES AND RESPONSIBILITIES
Include the following. Other duties may be assigned.

• Receive customers in a polite manner and attend to their orders
• Keep record of daily sales
• Supervise and ensure that the hygienic standards of the hotel restaurant and bar are met at all times
• Request for food and drink  supplies as needed and adhere to re-order schedules;
• Provide logistics support for all company activities and events

QUALIFICATIONS  Knowledge, skill, and/or ability required.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required

• Excellent interpersonal and communication skills
• Ability to work as part of a team
• Excellent customer service skills and friendly personality
• Ability to work under pressure
• Good command of English
• High sense of hygiene

EDUCATION and/or EXPERIENCE
Secondary school certificate qualification is minimum requirement

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Code:       RP/KA/106

Department:         Food & Beverages

Reports To:          Chef

SUMMARY
Under the supervision the Head cook, the kitchen assistant will attend to in-house guests dining requests

ESSENTIAL DUTIES AND RESPONSIBILITIES
Include the following. Other duties may be assigned

• Attend to and deliver guests room service food orders
• Assist the Head Cook in preparation of all hotel menus
• Handle all kitchen and restaurant utensil cleaning tasks
• Take guests orders
• Provide logistics support for all company activities and events

QUALIFICATIONS Knowledge, skill, and/or ability required.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required

• Excellent interpersonal and communication skills
• Ability to work as part of a team
• Excellent customer service skills and friendly personality
• Ability to work under pressure
• Good command of English
• High sense of hygiene

EDUCATION and/or EXPERIENCE
Secondary school certificate qualification is minimum requirement